May 15, 2020
Sinigang na Okoy and Tamarind Dip


Makes: 2 – 4 servings
Preparation and cooking time: 25 – 45 minutes

3/4 cup rice flour
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 tsp tamarind powder
3/4 cup water
2 bundles kangong, leaves roughly chopped and stem cut up in small discs
1 cup eggplant cut into strips
1 bundle okra cut into discs
1 bundle sigarilyas cut into strips
1 cup toque cleaned
1/2 piece kamote, julienned
2 teaspoons patis
1/4 teaspoon pepper
Vegetable oil for frying

For the Dip
½ cup mayonnaise
1 tbsp vinegar
1 tsp tamarind powder
1 tsp garlic minced
Salt and pepper to taste


1. Sift the rice flour, flour, baking powder, tamarind powder and salt in bowl. Mix to combine.
2. In a separate bowl, whisk the egg and water together. Pour into the dry ingredients and mix until smooth. Refrigerate the batter for 30 minutes.
3. Mix the vegetables, patis, and pepper in a bowl. Pour the batter and add flour 1 tablespoon at a time if the mixture is too wet.
4. Heat vegetable oil in a pot. Scoop about 1/3 cup of okoy mixture and gently drop the mixture in the pan creating a disc. Flatten the mixture so it cooks flat like a pancake and flip after about 3 – 5 minutes or until both sides are golden brown
5. For the sauce, mix everything together and serve with okoy.